Recipes

4 cloves garlic, minced

Olive Cart Organic extra virgin olive oil

1 T. white wine

1 T. honey

1/3 cup Olive Cart South Haven 25 Year Aged Balsamic

4 t. Dijon mustard

Salt and pepper

1 T. fresh oregano

 

Preheat oven to 400. Line a baking sheet with foil and spray or brush with olive oil. In a small saucepan, over medium heat 1 t.oil and cook garlic until soft. Mix in wine, honey, balsamic, mustard and salt and pepper. Simmer about 3 minutes until slightly thickened. Arrange salmon on baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake in oven...

2 6 oz. cans albacore tuna

¼ cup finely diced red onion

¼ cup Olive Cart California extra virgin olive oil

1 T. Olive Cart South Haven 25 Year Aged Balsamic

1 T. minced basil

½ t. salt, pepper and crushed red pepper

4 ciabatta rolls, split

Dijon mustard and mayonnaise for spreading

8 slices Swiss of cheddar cheese

In small bowl, mix tuna, onion, oil, vinegar, basil, salt and peppers. Heat griddle. Spread inside with mustard and mayo and top with cheese. Spread tuna salad. Close and spread oil on outside of bread. Cook on griddle until cheese is melted.

 

1 lb. large shrimp

½ c. Olive Cart California picual extra virgin olive oil

Juice of 1 lemon (about 3 T)

1 T Olive Cart Rosemary Olive Oil

½ t. finely chopped fresh rosemary

Fresh ground pepper

 

Boil shrimp in boiling water 2-3 minutes. Drain and rinse under cold water. Peel and devein shrimp. Dry well and place in bowl. Combine oils, juice, chopped rosemary and salt and pepper. Mix well and pour over shrimp. Marinate 20-30 minutes and serve. Garnish with rosemary sprigs, if desired

2 t. Olive Cart olive oil (unflavored)

1/3 c. dry red wine (Shiraz)

2 shallots, chopped finely 

1/3 c. Olive Cart Cherry Balsamic

1 large garlic clove, minced 

1 cup frozen dark cherries, thawed

1/8 salt and pepper 

4 (5 oz.) filet mignon

 

Heat oil in a small heavy metal pan. Add shallots and cook until they are soft and wilted. Add garlic and stir for 30 seconds. Add the wine, vinegar and cherries. Increase the heat to bring the sauce to a light boil. Let the sauce reduce to half (about 10-12 minutes. It should get thick and syrupy. When the sauce is almost done, preheat broiler. Pat steaks...

The tang of the tomatoes with the heat of the hot pepper oil combines for a terrific side dish. Toss in cooked chicken or shrimp for a main course meal.

 

8 oz. bow tie pasta

¼ cup Olive Cart Jalapeno Extra Virgin Olive Oil

2-3 T. Pesto sauce

2 T. Olive Cart Rosemary Extra Virgin Olive Oil

2 T. Olive Cart Sundried Tomato Parmesan Garlic Extra Virgin Olive Oil

1 cup sun dried tomatoes, chopped

1/3 cup Olive Cart Garlic Stuffed Green Olives, coarsely chopped

¼ cup parmesan cheese, grated

Garlic salt

Cook pasta according to directs on package. Be sure to just cook to al dente stage....

12 large shrimp, shelled and de-veined

5 T. Olive Cart Jalapeno Olive Oil (or Habanero Olive oil if you are even more adventurous)

Zest and juice from 1 lime

6 strips thin bacon, cut in half

Skewers for grilling

1 tsp red pepper flakes

 

Mix together in a small bowl the lime zest and oil. Put shrimp in mixture. Lay the bacon on paper towels and microware until fat begins to melt but bacon is still pliable (about 1 minute). Prepare grill on high. Working one at a time, wrap half a piece of bacon around each shrimp and thread onto long, flat skewers. Brush remaining mixture on the outside of shrimp....

4 t. baking powder

½ t. salt

1 ½ c. sugar

¾ c. Olive Cart Blood Orange oil

6 large eggs, separated

2 T. orange zest

¼ t. cream of tartar

 

Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ c. cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in...

4 6-8 oz. boneless center-cut pork loin chop

¾ t. salt

½ t. pepper

2 T. Olive Cart Blood Orange olive oil

2 T. Olive Cart Rosemary olive oil

1 T. fresh rosemary

 

Sprinkle chops with salt and pepper. In a large skillet, heat oils over medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155 degrees. Serve on platter with drippings drizzled over pork chops.